Chef Tournant

Town & Country Resort•San Diego, CA

28d•$75,000 - $80,000

About The Position

The Chef Tournant at Town and Country Resort is a highly skilled, adaptable culinary leader responsible for providing operational support and culinary consistency across all resort restaurants, bars, banquets, and special event outlets. This role floats between venues as needed, ensuring execution aligns with Town and Country Resort’s culinary standards, brand identity, and commitment to elevated guest experiences. You will serve as both a culinary operator and mentor, stepping into leadership roles during absences, high-volume periods, new menu rollouts, or special programming. You play a critical role in maintaining consistency, quality, and team development while supporting the resort’s diverse portfolio of dining concepts. Pay Range $75,000.00 - $80,000.00

Requirements

Minimum 3–5 years in a leadership culinary role in a high-volume hospitality environment
Proven experience working across multiple culinary concepts or kitchens
Strong knowledge of classic and contemporary cooking techniques
Valid Food Handler or ServSafe Certification
Ability to work flexible hours including nights, weekends, and holidays

Responsibilities

Rotate between restaurants, bars, banquets, and special event kitchens to support daily operations as needed.
Ensure consistent execution of recipes, plating standards, and product quality across all outlets.
Lead kitchen shifts in the absence of the Sous Chef or Chef de Cuisine.
Maintain strict adherence to food safety, sanitation, and health department regulations.
Support menu execution for themed events, seasonal activations, and special programming.
Monitor food quality, portion control, presentation, and flavor integrity.
Ensure compliance with Town and Country culinary standards and brand positioning per outlet.
Perform regular line checks and quality tastings.
Identify opportunities for operational improvement and efficiency.
Coach, train, and mentor culinary team members across outlets.
Support training of new cooks and reinforce standard operating procedures.
Promote teamwork, accountability, and positive kitchen culture.
Lead by example through professionalism, discipline, and consistency.
Assist in menu development, recipe testing, and seasonal updates.
Collaborate with Executive Chef and outlet chefs to refine concepts and execution.
Provide creative input while maintaining operational feasibility.
Step into management roles to cover vacations, call-outs, or high-demand periods.
Support banquet production and large-scale events as needed.
Assist with inventory management, product ordering, and waste reduction initiatives.